Recipes

You'll go home refreshed, inspired and full of enthusism for cooking with our huge range of recipe ideas after your stay with us at the Walled Garden Cookery School.

There's no need for feverish note-taking, as we'll present you with a comprehensive binder of all the recipes you've tried - and more - as you leave.

Recipes range from simple suppers and definitive versions of traditional favourites such as the Best Fish Pie in the World, stocks and soups, sauces, preserves and marinades, to fish and seafood, game, Christmas recipes for ham and goose, a delicious array of sweet dishes including sorbets, ice-creams, meringues and tarts, drinks and what to do with leftovers.

You will need a terrine mould and a deep-sided roasting tray. You will also need a piece of wood or another terrine or something else the same dimensions as the inside of the terrine mould to lightly press the terrine once it has been cooked.

Method1. Remove legs from rabbits. Bone out and mince in a food processor. Bone the saddle of the rabbit and trim off the silver skin. Cut in half lengthways: your butcher can do this. Trim and clean the chicken livers.

2. Coat the chicken livers and the rabbit saddle in a little chopped rosemary, salt and pepper. Melt the butter and fry the shallots gently until softened and translucent. Add the garlic and some chopped rosemary. Remove from the heat and leave to cool.

3. In a bowl, mix the pork mince, rabbit mince, cooked cooled shallot mixture, orange zest, pistachio nuts, a good splash of Calvados or Madeira and plenty of salt and pepper. Fry off a small piece to taste. Add more seasoning and rosemary if necessary.

4. Line the terrine moulds with a double layer of clingfilm, followed by a layer of overlapping slices of pancetta or bacon, leaving enough of the rasher hanging over the edge to fold over the top once you’ve finished.

5. Fill the mould one-third full with the mince mix. Layer the saddle of rabbit and chicken livers down the centre and top up with the remaining mix. Fold over the bacon and then the clingfilm to seal tightly.

6. Replace the lid. Bake in a bain marie at 140°C for around 50 minutes to 1 hour. To test, pierce and push down the top of the terrine – the juices should run pinkish but not bloody and it should feel it firm but not solid.